burrito braid

hows your week??  A little busy...?  mine too.  If you are like me you are either preparing for company, getting last minute gifts, entertaining kids out of school. You may need ideas that are fast for dinner and kid friendly too,  you have heard enough whining all day already.   This is what we did a few days ago.  It was a hit.  The idea is simple and can be applied in so many different ways once you learn the technique.

Burrito braid
1 Pillsbury refrigerated pizza dough (in the roll)
1 pound ground turkey/ground beef
taco seasoning (1t chili powder, 1t cumin, 1 T Southwest seasoning,salt pepper)
1/2 onion, chopped
1 can black beans
4 oz. cream cheese softened
1/2 cup salsa
1 cup shredded cheese

• Place dough on cookie sheet and roll out. I have used foil before under it or my silpat, or nothing the others are just for ease of cleaning.
• I browned my meat and onion and seasoned like I would do for tacos.  If you use a packet great, I really like Mrs. Dash fiesta lime  or any other southwest season mix.
•  Spread cream cheese down center third of dough.
• Pour salsa over cream cheese
• Spread meat, beans, sprinkle with cheese 

• On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.

• Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes.
• Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown

Slice into sections top with sour cream, olives, avocados what ever suits your fancy.
  You could also make this a peanut butter and jelly braid or a BBQ chicken braid.  Use your imagination it is fun!


recipe adapted from The girl ate everything

Lion House Rolls

 I was thumbing through my Mother in laws Lion House cook book  last week when I saw their World Famous Rolls.  Anyone who has ever heard of Lion House ( a restaurant and banquet hall in SLC)  Knows

these rolls.  I was so excited to see them and knew I had to make them for Thanksgiving.  I am usually not a  bread maker, but anything is possible, right? 
  I know I am too late for Thanksgiving, but I wanted to make the rolls before I posted them and I didn't have time until Thanksgiving.  I saw the recipe floating around on other food blogs so hopefully you saw them too in  time or you can make them for Christmas or your next Sunday dinner.  They are everything they are cracked up to be and fun to make. I even let my 3 year old help.

   Do not let the yeast intimidate you. I once was afraid of yeast too I mainly made quick breads or no breads because I was afraid  I would mess up.  But is easy peasy.  There is something so rewarding  and you feel very domestic when you make bread. Try it!

Printer friendly recipe

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour

 Directions

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough. (this part sounds confusing, I found a video to help explain it watch it here.  

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough’s rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.